Thai Yellow Chicken Curry With Carrots And Potatoes Recipes

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THAI YELLOW CHICKEN CURRY WITH POTATOES



Thai Yellow Chicken Curry with Potatoes image

Thai Yellow Chicken Curry with Potatoes! Chicken, golden potatoes, onion, coconut cream, and an absolutely incredible homemade yellow curry paste sauce.

Provided by Pinch of Yum

Categories     Dinner

Time 40m

Number Of Ingredients 10

1 tablespoon oil
half a yellow onion, sliced thinly
1 pound boneless skinless chicken breasts, cut into bite-sized pieces
1/3 cup yellow curry paste
10 baby golden yukon potatoes, cut into bite-sized pieces
one 14-ounce can coconut cream (it's like coconut milk, but even more luscious)
1/2 - 1 cup water
2 teaspoons fish sauce (optional)
1-2 tablespoons brown sugar (optional)
cilantro and rice for serving

Steps:

  • Heat the oil in a large pot over medium low heat. Add the onions and saute for a few minutes until the onions are fragrant and softened. Add the chicken and curry paste; saute for 3-5 minutes. Add the potatoes and stir to coat with the curry paste.
  • Add the coconut cream and 1/2 cup water to the pot - simmer for 20-30 minutes or until the chicken and potatoes are fully cooked, adding more water depending on the consistency you want for the sauce.
  • Stir in the fish sauce and brown sugar to really take it up a notch. Seriously - so good. Serve over rice.

Nutrition Facts : Calories 461 calories, Sugar 3.5 g, Sodium 393.1 mg, Fat 16.9 g, SaturatedFat 10.4 g, TransFat 0 g, Carbohydrate 53.7 g, Fiber 6.6 g, Protein 24 g, Cholesterol 55.2 mg

THAI YELLOW CHICKEN CURRY WITH CARROTS AND POTATOES



Thai Yellow Chicken Curry with Carrots and Potatoes image

Thai Yellow Curry recipe that is full of traditional Thai flavors, chicken, coconut milk, carrots and potatoes. A healthier and gluten-free dinner recipe for those busy weeknights!

Provided by London Brazil

Categories     Main Course

Time 50m

Number Of Ingredients 17

4 cloves garlic (crushed)
2 tsp. ginger paste (or grated ginger)
2-6 Thai chili peppers (finely diced)
1 ½ tsp. salt
1 Tbsp. turmeric
1 Tbsp. curry powder (mild)
1 tsp. coriander (ground)
1 Tbsp. lemongrass paste
2 Tbsp. olive oil
1 ½ cups sweet onions (cut into 1-inch pieces)
1 lb. chicken (cut into 1-inch cubes)
1 red bell pepper (cut into 2-inch strips)
1 ½ cups carrots (cut into ½-inch pieces)
1 ½ cups Yukon gold potatoes (cut into ¾-inch cubes)
2 15-oz. cans full-fat coconut milk (or one can lite and one can full-fat)
1 Tbsp. white sugar
½ tsp. salt

Steps:

  • Combine all yellow curry paste ingredients together in the bowl of a small food processor. (If you have a 6+ cup processor you may want to double the recipe.)
  • Process ingredients for 2-4 minutes, or until ingredients become a thick paste.
  • Drizzle olive oil into a large pan over medium heat and add onions. Saute for 3-5 minutes.
  • Add chicken and curry paste. Saute over medium heat for 3-5 more minutes, or until chicken is almost done cooking.
  • Add red bell peppers, carrots, potatoes, milk, sugar, and salt. Stir until well combined.
  • Bring curry to a boil and then reduce heat to a simmer. Cover and let simmer for 25-35 minutes or until potatoes and carrots are fork tender.
  • Serve yellow chicken curry over jasmine rice and enjoy!

Nutrition Facts : Calories 220 kcal, Carbohydrate 19 g, Protein 18 g, Fat 7 g, SaturatedFat 1 g, Cholesterol 48 mg, Sodium 759 mg, Fiber 4 g, Sugar 7 g, ServingSize 1 serving

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